Cappuccino Cups Recipe

Cappuccino Cups Recipe from Rembrandt's Coffee House

Skill level: Advanced
Makes: 20 portions
Nutritional Information (Per Cup): 157 calories, 10g total fat, 6g saturated fat, 21g carbs, 2g fiber, 18g sugars, 1g protein, 0mg cholesterol, 4mg sodium
Total Time: 4 hours
Hands-on Prep: 1 hour
Inactive Resting: 2 hours
Cooking Time: 1 hour

Transform your kitchen into a chocolate wonderland with these stunning Cappuccino Cups! Craft edible mugs filled with irresistible ganache layers that capture the essence of a perfect cappuccino. Ideal for impressing guests at your next gathering.

Ingredients:

• 1 lb non-tempering chocolate, roughly chopped
• 20 chocolate pastilles (small chocolate disks, available in candy supply stores)
• Cognac Caramel Ganache (recipe below)
• Coffee Ganache (recipe below)
• White Chocolate Ganache (recipe below)
• Cocoa powder, for dusting

Instructions:

1. Set the non-tempering chocolate in the upper bowl of a double boiler over hot (not boiling) water. Allow to melt, stirring until the chocolate is velvety smooth. Take the bowl off the heat. Pour chocolate into 1/2-inch round molds (following manufacturer's advice), and reserve some for making the handles. Let the chocolate set, then carefully release the molded cups.
2. For the cup handle, fill a pastry bag with some of the melted chocolate. Using a small round tip, pipe a "C" shape for each handle onto wax paper. Leave them to harden.
3. Attach each chocolate cup to a pastille: Squeeze a small spot of melted chocolate onto each chocolate disk, then set a cup on top to stick them together, creating the mug structure. Attach a handle to each, too. Allow everything to firm up.
4. Place each ganache (Cognac Caramel, Coffee, and White Chocolate) into its own pastry bag. First, pipe one-third of the Cognac Caramel Ganache at the base of every chocolate mug. Next, fill almost to the rim with Coffee Ganache. Finish with a swirl of White Chocolate Ganache on top. Dust lightly with cocoa and serve.

Cognac Caramel Ganache

• 1/4 cup water
• 1 1/2 tbsp corn syrup
• 2/3 cup sugar
• 1/2 cup heavy cream
• 2 tbsp Cognac

1. In a medium saucepan over high heat, combine the water, corn syrup, and sugar. Bring to a full boil without stirring once the sugar boils. As soon as the sugar starts to brown along the sides, remove from heat and carefully stir until the caramel is a medium amber shade.
2. Slowly mix in the heavy cream, followed by the Cognac, stirring well until smooth. Keep at room temperature until needed.

Coffee Ganache

• 1/2 cup heavy cream
• 1 tbsp instant coffee
• 1 cup white chocolate, roughly chopped
• 1 tbsp coffee liqueur
• 1/2 tsp coffee extract

1. Heat heavy cream and instant coffee together in a saucepan over medium-high, gently bringing it to a simmer.
2. Put the chopped white chocolate in a bowl. Pour the heated cream over and stir to melt the chocolate completely. Add the coffee liqueur and blend; stir in the extract until uniform. If any chocolate remains solid, reheat using a double boiler as before.

White Chocolate Ganache

• 1/2 cup heavy cream
• 3/4 cup white chocolate, chopped

1. Warm the heavy cream in a medium saucepan on medium-high heat just to a simmer, then pour over the chocolate in a bowl.
2. Stir until the chocolate melts totally and the mixture becomes smooth.

This recipe comes from a restaurant professional and has not been tested for home use. Dive in and create coffee shop magic at home!